Welcome to another month of the Secret Recipe Club – I chose and make a recipe from another food blogger.. .
This month I got to explore My Hobbie Lobbie.
Trisha lives on the other side of the world from me – almost.
She’s … Continue reading.....
What can I say – I took the wrong package out of the freezer.
As if you’ve never done that…..
I had promised mon mari Oven-Fried Chicken, his very favorite way of having chicken if it can’t be done on the barbecue.
I thawed … Continue reading.....
Quickly browned, then simmered in white wine and stock, flavored with bay and paprika, these pork chops are fork tender and full of flavor.
TTotal time: 40 minutes
Ingredients:
Hot and spicy can be difficult terms when it comes to describing food.
Or, at least, they seem to be for me.
I recently had a conversation during which I said I didn’t eat ‘hot’ food.
The conclusion was that I preferred my food to … Continue reading.....
I’m offering up this tasty little dish as a bribe for your opinion.
We had this as a first course.
We always have a first course on the weekends.
In case you’re wondering how / why we eat so much on the weekends… We don’t.… Continue reading.....
One problem those of us with a potager have is an abundance of vegetables.
The other problem is that everyone else has the same abundance.
So….
When one has guests for lunch it's only logical to offer freshly picked produce from the potager.
But, some … Continue reading.....
We had Slow-Roasted Moroccan Lamb last weekend.
Mon mari tells me (often) that his ‘mother always made Lamb Curry’ with leftover leg of lamb.
I had a bad allergic reaction (I woke up in the Emergency Room with a priest hovering over me) the last … Continue reading.....
Yeah, yeah…..
I know that 'Goulash' is not soup.
It's also not an American-style 'hot dish' made with 'hamburger, condensed tomato soup and Creamettes Elbow Macaroni'.
But, apparently I've been wrong a lot lately….. What's once more?
Besides, I've seen recipes for 'Vegetarian Cassoulet' (aka: … Continue reading.....
My local supermarket had cranberries yesterday.
They looked a little long in the tooth – as if they’d been shipped from store to store, frantically looking for some one to buy them before they went totally toes-up.
I declined.
On principle, really.
I mean, if … Continue reading.....
Herbs and spices, part II.
Last week I wrote about using and combining the most common herbs.
This week I’ll try to do the same for the most common spices.
Herbs are leaves, either fresh or dried.
Spices are the rest of the plant: … Continue reading.....
